I know it might seem like a weird combination but this sushi is a real hit in our household. It’s a great lunchtime or snack option.
Sushi is a perfect first finger food and an easy way to fill little tummies. This version is made without seaweed and you can add other fruit (or savoury) combinations to suit your tastes.
Sushi also isn’t that hard to make, so don’t be scared off! It can be made and on the table within 30 minutes and that includes the cooking of the rice.
I adore sushi — it was one of my first food requests after I had Molly and I probably have it at least once a fortnight. I’m beginning to think a love of sushi might be hereditary too, given how much Molly seems to enjoy it also.
One essential item you will need to make your own sushi is a bamboo mat. Most supermarkets sell them for around $2 and they are generally sold alongside the sushi rice. You’ll also need some cling wrap to roll the sushi without seaweed.
If you’re avoiding processed sugar make sure you check if the rice vinegar has added sugar in it as some brands do.
* 1 cup sushi rice
* 1 and 1/2 cups cold water
* 2 bananas
* 1 tablespoon coconut
* 1/2 teaspoon cinnamon plus extra for sprinkling on top of the roll
* 1/2 to 1 tablespoon rice vinegar
* 1 teaspoon rice malt syrup or honey if your child is over 12-months-old (optional)
1. Rinse sushi rice and place in a saucepan with cold water.
2. Bring rice to the boil, stirring to make sure the rice doesn’t stick to the bottom of the pan. Turn down heat and simmer for 15 minutes until water is absorbed and rice is soft.
3. Remove rice from heat and place lid on saucepan. Sit for five minutes.
4. Stir through rice vinegar and fan to cool rice.
5. Place a sheet of cling wrap on a flat surface. Prepare a damp face washer and small bowl of cool water.
6. Grab a large handful of rice and spread out flat in a rectangular shape on the cling wrap. Use the damp face washer and bowl of water to keep your hands clean and free of rice.
7. Slice banana into sticks.
8. Place banana along the centre of the prepared rice. Sprinkle with cinnamon.
9. Using the edge of the cling wrap carefully fold one side of the rice over the banana to create the first part of the roll. Press the roll in firmly.
10. Roll over the last bit of the rice and press firmly to secure.
11. Sprinkle the coconut over the top of the rice roll.
12. Cover again with cling wrap and place the bamboo mat on top of the roll. Use both hands to press firmly along the role to ensure it stays in shape.
13. Line the bamboo mat up with the end of the rice roll and press in firmly to ensure the ends are secure.
14. Cut the sushi roll into smaller slices while still covered with cling wrap. I find this is the easiest way to slice into smaller pieces.
15. Peel off the cling wrap and place on a plate.
16. Sprinkle with extra cinnamon and drizzle honey or rice malt syrup over the top if desired.
* Rice vinegar makes the rice nice and sticky, but if you prefer not to use it just cook the rice for a bit longer to make sure it is nice and thick.